Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pork fillet wellington. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pork tenderloin on a layer of chopped onion and mushrooms, wrapped in prosciutto and puff pastry dough. This pork Wellington recipe will impress your. A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce.

Pork fillet Wellington is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Pork fillet Wellington is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have pork fillet wellington using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pork fillet Wellington:

1. Get Round of puff pastry
2. Prepare 500 g fillet of pork
3. Make ready 4-5 slices parma ham
4. Take Knob butter
5. Prepare Olive oil
6. Take Egg to glaze

Remove the cling film and place the Wellington. Pork belly and pork belly slices (great for crackling). Easy-cook tender pork fillet and pork cutlets. Schnitzel, loin chops, stirfry, steaks, and mince.

Steps to make Pork fillet Wellington:

1. Prep the pork. Remove any fat, wash and pat dry with kitchen paper. Place on top of parma ham, roll it up
2. Heat oil and butter in a pan. Brown the meat all over. Leave to cool a bit. Heat oven to 180. Put meat in the middle of the rolled out pastry, slice a small strip off and set a side. Carefully roll it up and decorate with the strip of pastry. Glaze with egg
3. Roast at 180 for 35-40 mins. Pierce with a cocktail stick to check juices run clear. Rest for 10 minutes on a wire rack before carving. Serve with veg of your choice 😀

Trim the pork tenderloin of any excess fat and silver skin. Das Pork Wellington ist dem Beef Wellington nachempfunden. Abschließend den Blätterteig um das Filet schließen und überstehenden Teig entfernen. Place the pork tenderloin on one side and wrap it up, being sure to avoid the cling film getting This looks and sounds lovely, Conor. When I read Wellington I expect puff pastry, but this is even better.

So that’s going to wrap it up with this exceptional food pork fillet wellington recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!